Joyous Gel by Nancy T. Maar

This is a berrylicious dessert that combines sour cream with sweet fruits.

Yields 6 servings; serving size ⅓ cup

Calories: 236.54

Protein: 2.82 grams

Carbohydrates: 46.56 grams

Sugar: 35.19 grams

Fat: 6.12 grams

1 teaspoon unflavored gelatin

¼ cup cold water

1½ cup sugar-free cranberry juice

¼ cup Splenda, or to taste

½ teaspoon salt

2 teaspoons fresh orange zest

1 cup fresh strawberries, hulled and sliced

1 cup fresh blueberries, stems removed

¾ cup sour cream, served on the side

Place the gelatin and cold water in a blender. Let stand until it blooms.
Bring the cranberry juice to a boil.
Turn the blender on low, add the boiling juice, and blend until smooth. Add the Splenda, salt, and zest.
Pour into a bowl and stir in the strawberries and blueberries.
Place in a 4-cup ring mold and set in the refrigerator until well gelled.